Yumepirika from Hokkaido is chewy & sweet rice



Is “Yumepirika” delicious?

What kind of rice is Yumepirika?

In recent years, Hokkaido rice has gained a reputation for being delicious, and it is no exaggeration to say that it is the strongest rival to Niigata rice.

“Yumepirika” is the highest quality brand of rice in Hokkaido.

“Yumepirika” is a brand of rice that has been awarded an “Extra A” rating in the “Rice Taste Ranking” and is known for its delicious taste.

This article is about

  • What are the characteristics of “Yumepirika”?
  • Is “Yumepirika” tasty?
  • What’s the best way to eat “Yumepirika”?
  • What is the point of cooking “Yumepirika”?
  • Why is it called “Yumepirika”?

I will tell you everything I know about Yumepirika. Thanks to the efforts of many people, we are able to eat delicious rice today!

Main production area of Yumepirika


“Yumepirika” is a brand of rice produced in Hokkaido.

Hokkaido is one of the top rice-producing regions in Japan, and the area planted and harvested with Hokkaido rice is the second largest in Japan after Niigata.

In recent years, Hokkaido rice has come to be regarded as delicious, but it used to be different.

In Hokkaido, daytime temperatures are low even in summer, and rice growth is slow, so the period during which the rice stores flavor and sweetness is short, making it unsuitable for rice cultivation.

Therefore, researchers have spent many years improving rice varieties to make them more resistant to cold weather.

In recent years, due to the effects of global warming, Hokkaido’s rice has come to be regarded as delicious, and it has become a regular recipient of the “Extra A” rating in the “Rice Taste Ranking” by the Japan Grain Inspection Association.

The story behind the birth of Yumepirika

The development of the Yumepirika variety began in 1997 under the slogan, “From Hokkaido, Japan’s rice.

A total of 150,000 rice samples were crossed. One by one, they were tested for “taste,” “yield,” and “cold tolerance”.

After 10 years of such a tedious process, Yumepirika was found out of 150,000 specimens.

In 2011, Yumepirika made its debut as a premium brand of rice produced in Hokkaido.

“Yumepirika” has earned a reputation for the deliciousness of Hokkaido rice, and in 2012 it was adopted as the in-flight meal for ANA’s international first-class and business-class flights.

Origin of the name “Yumepirika”


“Yume” refers to dreams in Japanese.

The name “Yume” comes from the dream of the Hokkaido people to produce the best-tasting rice in Japan. “Pirika” was derived from the Ainu word meaning beautiful.

As the name suggests, Yumepirika is a beautiful rice that shines white when cooked, fulfilling the dream of the people of Hokkaido.

Characteristics and Attractiveness of Yumepirika

Sweetness Umami Texture Stickiness Aroma
★★★★ ★★★ ★★★★ ★★★★★ ★★★★

“Yumepirika” is a low-amylose, low-protein rice. Low amylose gives it a “moderate stickiness” and low protein gives it a more delicious taste.

It is said to have the following characteristics

  • Distinctive sweetness and a strong flavor
  • Strong stickiness and softness
  • Taste comparable to “Koshihikari” produced in Uonuma, Niigata Prefecture


The above image shows the eating quality chart of 80 rice brands in Japan.

According to this chart, “Yumepirika” rice has a stickier texture than other brands.

However, the taste and texture of rice vary depending on the region and the year of harvest, so please use this chart as a guide only.

Only rice that meets strict standards can become Yumepirika

The “New Brand Formation Council of Hokkaido Rice,” consisting of producers, JA and Hokkaido, has established strict standards.

Only those that meet these standards are granted the above certification mark and sold as “Yumepirika” rice.

In order to provide delicious rice, the producers themselves have established strict standards.

Examples of standards

100% seed renewal rate

Produced in the best-growing areas

Milled rice protein is less than 7.4%

Seed renewal —– is the process of replacing the seeds of a grain crop with new ones each year when the crop is grown. Seed renewal maintains good quality and purity, and prevents deterioration of quality characteristics, hybridization, and mutation.

Milled Rice Protein —– It is said that the lower the protein value, the more sticky and tasty the rice will be.

Yumepirika Contest

Under the slogan “Japanese rice from Hokkaido,” the Yumepirika Contest has been held since 2015.

In the contest, rice that has won in the qualifying rounds in all seven Hokkaido regions is further judged. The top gold Yumepirika rice is selected. This is the proof of the best tasting rice in Hokkaido. The producers’ desire to produce the best tasting rice in Japan is never-ending.

Hokkaido Rice Sales Expansion Committee

The regions that have won the highest Gold Award in the past are as follows

2022 JA Yotei Rangetsu District [Goshi District].
2021 JA Kitasorachi [Sorachi District]
2020 JA Monbetsu [Nippo District]
2019 JA Yotei Rangetsu District [Goshi District], JA Higashiikawa [Kamikawa District].
2017 Rumoi Kannai [Rumoi District]
2016 JA Biratori [Nichibyo District]
2015 JA Shin Sunagawa [Sorachi District]

Received an “Extra A” rating in the “Rice Taste Ranking”.

“Yumepirika” has been awarded the highest ranking of “Extra A” in the “eating quality ranking of rice” published by the Japan Grain Inspection Association since its debut.

✓What is “Rice Taste Ranking”?

“Rice Taste Ranking” has been conducted annually since 1971. In the test, a blend of Koshihikari rice from multiple production areas was used as the reference rice and compared to the variety from the area under the test.

The rice is evaluated as follows: “A’” for rice that is generally equivalent, “extra A” for rice that is particularly better than the standard, “A” for rice that is good, “B” for rice that is slightly inferior, and “B The results are compiled and published as a taste ranking every year.

Japan Grain Inspection Association

Cooking Tips


The official Yumepirika recommendation for cooking rice is as follows.

Tip 1: “Wash” to “Soak” in 2 hours.
Wash and soak the rice in 2 hours. After that, drain the water well, transfer the rice to the rice cooker, and fill it with fresh water.

Tip 2: Reduce the amount of water by 1-2 tablespoons.
Reducing the amount of water used to cook the rice by 1 to 2 tablespoons per cup of rice will result in a tastier rice.

Tip 3: When the rice is done cooking, break it up quickly.
Wipe off any water droplets from the inner pot and loosen the rice quickly, as if you are trying to get the rice from the bottom and sides of the pot to the top.Rim

Hokkaido Rice Sales Expansion Committee

Price Quotations

The price of rice varies considerably not only by brand, but also by production area and distributor.
The price of 10 kg rice also varies depending on whether it is one bag of 10 kg or two bags of 5 kg.

Therefore, it is quite difficult to give an exact market price, but the following is a rough estimate based on my own research.

  • 2 kg: 1,000 to 2,000 yen
  • 5 kg: 2,300-3,000 yen
  • 10 kg: 4,500-5,000 yen

Mail order is the way to go for heavy rice

Convenient mail order is recommended for heavy rice. Amazon.com also carries a wide variety of rice.

This rice is grown in the Kamikawa and Sorachi regions of Hokkaido, where the vast rice paddies are a true sight to behold. The abundant nature and delicious mineral-rich water produce delicious, high-quality rice every year.

Easy microwaveable packaged rice

This is a packaged “Yumepirika” rice that can be easily prepared in the microwave.



Thank you for reading to the end! Which tastes better, Niigata rice or Hokkaido rice? Let me know if you compare them!



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